Fish & Seafood, Starters & Sides
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White Asparagus and Salmon Ceviche

Salmon and Asparagus Ceviche

Simplicity itself. Thin slices of raw, ultra-fresh salmon and white asparagus are marinated in a mixture of sweet red onion, lime juice, and chili before being served with avocado and fresh cilantro. Ceviche makes a fabulous starter or light dinner – perfect for a sunny spring or summer evening.

Ceviche is seafood dish popular in the coastal regions of the Americas, especially Central and South America – and regularly served on the beaches of Mexico! Sweet. It’s a dish where bite-sized pieces of fish, seafood or various other types of local shellfish are “cooked” in citrus juices, most commonly lemons and/or limes. Traditionally, the fish or seafood is marinated for about 3 hours, but when the fish is impeccably fresh this dish can be eaten right away, just as you would Japanese sashimi. Keep mind though, since the fish is not cooked using heat, be sure to pick up the best quality, freshest fish possible.

Salmon and Asparagus Ceviche

This version is a modern take on the traditional dish; it’s inspiration taken from a sushi roll. I absolutely love fish and when it is impeccably fresh it melts on your tongue like butter, as does perfectly ripe avocado. The asparagus gives it a fresh, spring flavor and added crisp. I chose fresh grade A (class 1) white asparagus, as it’s pure white and deliciously sweet. In the off season, just substitute asparagus with crisp cucumber. Or playfully add a mango to the mix. YUM!

White Asparagus and Salmon Ceviche

Serves 2

400 g firm, fresh “sushi quality” salmon filet, skin removed, cut into thin strips
4 stalks of white asparagus, trimmed, peeled, cut into thin diagonal pieces
1 red onion, finely chopped
1 red chili pepper, seeded and finely chopped
juice of 2 limes
2 tablespoons extra-virgin olive oil
1 bunch cilantro, chopped
1 avocado, peeled, seeded and diced
sea salt & freshly ground pepper, to taste

1. In a medium bowl, add the salmon, asparagus, onion, and chili. Toss with lime juice until coated. Cover and set aside to marinade for 15 minutes.

2. Right before serving, add the cilantro, and avocado, add the diced avocado, salt and pepper and olive oil. Toss and serve.


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